- Print Length: 352 Pages
- Publisher: The Experiment
- Publication Date: July 31, 2012
- Language: English
- ASIN: B007JN6U4Q
- ISBN-10: 1615190503
- ISBN-13: 978-1615190508
- File Format: PDF
After being diagnosed with Celiac Disease, the first GF recipe I tried came from the first edition of this cookbook, which I found at my local library. I tried three different recipes before ordering the current second edition, and everything I’ve tried has been great. I think this is a perfect first gluten free cookbook for someone new to the gluten free diet. It has a wide variety of accessible baked goods and entrees, and they matched closely with the style of cooking I did before I had to go gluten free: simple, from scratch, few processed ingredients. It’s just plain good, regular food. So far, from either edition, I’ve made the chocolate chip scones, margherita empanadas, ravioli, garlic naan, cornbread, and Thai coconut cilantro chicken. I can’t think of another cookbook that I have so quickly put through the paces: I’ve only been gluten free for 3 weeks. There are lots more I’m excited to try.
Everything has been really good. The pasta dough was tricky, but I was pleased to see that they had adjusted the recipe for the second edition and I look forward to trying the updated method. The pasta itself tasted good, and worked, but for someone who has never made fresh pasta before, it was tricky and I had to start over.
There are a lot of recipes that are naturally gluten free, and the Thai coconut cilantro chicken was an example of that. I actually omitted the soy sauce (I noticed my mistake after putting the chicken in the marinade and it smelled so good, I opted to leave it out) and found it very pleasant and light.
The naan was unbelievably easy and really delicious. Not quite the same texturally as traditional naan, but very good, substantial, not gritty at all, and I’m looking forward to using it as a wrap bread in the future.
This book has given me hope. Many things I cooked before my diagnosis were naturally gluten free because I’ve always cooked from scratch, so it’s not a huge dietary adjustment at the dinner table. But, I do bake a lot, and this gives me hope that I’ll be able to continue enjoying some of my favorite baked goods. It’s given me hope that gluten free baking and cooking will be delicious and will not be too difficult. In some cases, it will be even easier! The naan was done less than an hour after I began, and was great. The wrap bread recipe I used to make was really great (a King Arthur Flour recipe) but took all afternoon.
I also really like their flour blend. I don’t have a lot of experience yet with different all purpose blends, but theirs seems to be really effective. I appreciate that it uses brown rice and sorghum as the main components so it seems to me to be less starchy than a lot of all purpose blends that use white rice and tapioca starch. There are starches in it, of course, but the majority of the blend is brown rice and sorghum. It also doesn’t use unusual ingredients, I’m able to get all the ingredients at my local grocery store, and there aren’t any legumes flours in it, which I’ve read can impart a strong taste and gassiness.